The practice is to choose the best red beans, wash them, put them in a pot and cook them slowly over low heat until the beans become soft and thick. After the red bean soup is cooked, chop the pickled sauerkraut, stir-fry with Zhaotong sauce, dried Chili, garlic sprouts and ginger slices, then pour in the cooked red bean soup, add Chili noodles and cook for a few minutes. This soup is characterized by soft beans, sour and crisp sauerkraut, sour and delicious soup, appetizing and long aftertaste.

The cooking of soup is simply varied and delicious. Generally, vegetarian soup is the mainstay, that is, the sauerkraut is finely cut and put into the red bean soup, and the soup is cooked for one or two minutes. If you want to fry broth with oil, pay attention to the time of frying. It's best to cook the oil until it's 89% cooked, and then fry the cut sauerkraut with a warm torch. When the water in the sauerkraut is almost dry, pour in the red bean soup. After the soup is boiled, sprinkle with chopped green onion, pepper, salt, Chili noodles and other seasonings prepared in advance. Don't move after sprinkling the seasoning, cover the pot, wait for two to three minutes, and then mix well to eat. Nowadays, people carry forward the red bean and sauerkraut soup, and many sects are derived, making it into sour soup bean curd, potato sour soup, sour soup pig's feet, sour soup chicken and so on.